Plum sauce called one of several most frequently used Chinese spices.
Served plum sauce to meat, fried fish, egg rolls, noodles, chicken balls, deep-fried.
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What is the plum sauce?
The sauce tastes sweet and spicy, which allows well with a variety of products. While the sauce is often made with plums, the same basic sauce recipe can be prepared using apricots, pumpkin, peaches, or even some types of melon.
Plum sauce is made using only soft ripened plums.
During preparation sink peel is generally removed by immersing the whole fruit in hot water for a short period of time, thereby allowing it to easily "peel off" the fruit. The fruit pulp is mixed with white or brown sugar, white or rice vinegar, ginger, and with a certain amount of hot peppers. Some recipes require the addition of ingredients such as white wine, chopped garlic and even soy sauce.
Now plum sauce has become very popular in many cuisines. You can buy bottled sauce in a number of grocery stores and supermarkets. But better to try to cook it yourself, follow the recipe. Try to diversify usual food, adding it this unusual sauce. you and your family be sure to love it!
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The recipe for pork chops with warm plum sauce
Ingredients
4 tablespoons olive oil
3 red or black plums, thinly sliced (about 2 cups)
1 tablespoon fresh thyme leaves, plus 6 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
6 boneless pork chops (about 2 cm thick)
Preparation Instructions
Heat the oven to 170 ° C.
Heat 2 tablespoons olive oil in a large ovenproof skillet to medium heat. Add the plums, thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the plums are not "soften" and release their juice (about 3 minutes). Put in a bowl.
Return skillet to heat and add the remaining olive oil. Season pork chops with salt and remaining pepper. Cook until lightly browned one side (about 5 minutes). Turn the meat, cover each chop thyme sprigs and cook for 5-7 minutes.
Arrange plums around the chops and place the skillet in the oven. Bake until pork is cooked (about 10 minutes).
Divide chops and sauce into individual servings and place on plates. You can supplement the rice dish. Bon Appetit!
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Recipe beef in plum sauce
Ingredients
Approximately 0, 5 kg of meat (preferably lean beef), cut into thin strips (about 5 cm in length), all the fat trimmed.
1 red onion, cut into strips, or 2 pen green onions, cut into 5-cm pieces.
1 cup soy sauce (required dark)
1 tablespoon plum sauce (see previous recipe)
1 teaspoon honey
A pinch of salt and freshly ground black pepper
2 tablespoons of peanut butter
Vegetable oil for frying
Recipe
Cut the beef into slices, use a very sharp knife for this. To cut the meat as thin as possible, better to put it in the freezer for about 20 minutes before slicing. Prepared slices lay in a baking dish in the oven.
Mix soy sauce, plum sauce, honey, salt and pepper together in a small bowl. Pour the mixture pieces of beef and mix gently until all slices are evenly coated. Place the meat with the marinade in the refrigerator for at least two hours (preferably overnight).
After time, remove the meat from the refrigerator and allow it to warm to room temperature (at least leave for 20 minutes).
Heat oil in a deep frying pan with a round wok or heavy skillet to heat. Add the beef and onion, stirring continuously for three minutes. Remove from heat and place in a serving bowl.
Serve hot or warm form, sprinkle with sesame seeds. Served with rice is perfect. Bon Appetit!
Follow the recipe and you definitely get a culinary masterpiece. Surprise your loved ones!
Contents:
Traditional marinade
Marinade in Abkhazian
Marinade of soda
Yoghurt marinade
Marinade for barbecue in Greek
Lamb - meat capricious. It must be handled skillfully, otherwise it will not work either soft or juicy or tasty. At mutton taste specific, and therefore not all herbs are suitable for this meat. Often the lamb dishes to be not very successful. Marinade for shish kebab of lamb - a delicate matter. Marinade is required so that the meat for a shish kebab was tender, and the special taste of lamb harmoniously combined with herbs and spices.
Recipes for barbecue marinade lamb there are so many: and on the basis of wine and a bite, and even mineral water.
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Traditional marinade
Traditional marinade that can be called a classic. This recipe marinade is designed for 1 kg of meat.
Ingredients:
a pound of tomatoes;
a pound of onions;
head of garlic;
spices (to taste).
Preparation:
Pre-cook the meat, having washed it and cut into pieces of desired size. Now clean the heads of onions and garlic head. Garlic finely shinkuem and onion cut into rings. Tomatoes cut into small cubes, and if you plan to put them on skewers along with meat and onions, then cut into slices.
Fold in the bowl or in a pot of onion, garlic and tomatoes, add spices (black pepper, coriander, thyme, rosemary) and salt and stir. Then put back the lamb and again all carefully mix. Cover the filled container with a lid and leave to marinate the meat for 4 hours. If you want to reduce the marinating time, then periodically during the hour and a half to alter the meat and mash a little with his hands. 2 hours later you can begin to cook skewers of lamb.
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Marinade in Abkhazian
This recipe is different national colors. Marinade for barbecue in Abkhazian prepared on the basis of dry white wine with spicy adzhika finished. Designed recipe 1 kg of mutton.
Ingredients:
1 cup dry white wine;
3-4 tablespoons of acute adzhika;
2-3 onions;
1 garlic clove;
1 tablespoon spices (to taste);
1 teaspoon salt.
Preparation:
Pre-cook meat for the barbecue, having washed and chopped lamb pieces to size. We put the meat in the pan. Dry white wine pour into another saucepan, add adjika and thoroughly mixed. Clean the onion and garlic and chop them shinkuem. Garlic can be crushed with a knife, but you can run it through a garlic press or grate.
Now, put the chopped vegetables in a mixture of wine and adzhika and season with its spices and salt. Then all mix well and pour the resulting mixture of sliced meat. Cover the pan with a lid and leave to marinate the lamb for 5-6 hours, and even better - overnight.
Thus prepared meat turns tender and juicy with a slightly noticeable acidity and fairly spicy taste.
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Marinade of soda
Marinade based carbonated mineral water is perhaps the most popular recipes. Note that this method of marinating is not only suitable for lamb, but also for any other meat.
Ingredients:
1 liter of sparkling mineral water;
coriander (dried);
tarragon (dried);
1 tablespoon sweet peas;
2 onions;
1 fresh lemon;
1 teaspoon salt.
Preparation:
Pre-clean the onion and chop it finely. Squeeze the juice from a lemon, and citrus pulp is cut into small pieces. Water is necessary for the marinade Lightly, but if one were not available, you just need to give a little mineral water settle to got out excess gas.
So, cut the meat into small pieces need to fill mineral water, mixed with chopped pulp of lemon, lemon juice and finely chopped onions. Then you need to add to the marinade tarragon (tarragon), sweet peas and salt. Toss the meat with the resulting filling, leave it to marinate for 4 hours. You can then proceed to barbecue.
If the base of mineral water it seems too simple for a shish kebab, then add sparkling water a little mustard and honey. By the way, dried herbs can be replaced with fresh herbs, but in this case it will take longer than indicated in the recipe.
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Yoghurt marinade
The recipe for the marinade on the basis of natural yoghurt is designed for 1 kg of mutton. If necessary, you can replace the usual yogurt kefir.
Ingredients:
1 cup yogurt or buttermilk;
3 tablespoons olive oil;
1 fresh lemon;
salt;
black pepper;
2 garlic cloves;
half a teaspoon of thyme;
half a teaspoon of mint;
half a teaspoon of rosemary.
Preparation:
Cut into small pieces rub the lamb with salt and black pepper in a bowl and spread. With lemon zest shoot, and then squeeze the juice out of it. Herb rub or simply crumble with your fingers. In a separate bowl pour the yogurt, mix it with freshly squeezed lemon juice, chopped dried herbs and lemon zest. All stir and pour marinade over the meat obtained. We leave it to marinate for about 8 hours and then proceed to the barbecue.
Instead of dried herbs can be used fresh herbs: 5-6 mint leaves, a sprig of rosemary and a few sprigs of thyme. If these herbs you do not, then take a normal cilantro or tarragon (tarragon). Cilantro can put a whole bunch, but the tarragon is much smaller - only 2-3 sprigs. Fresh herbs also need to finely chop.
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Marinade for barbecue in Greek
Another national recipe marinade for lamb kebab. This time, try to do it on the basis of dry red wine. The recipe is designed for 1 kg of mutton.
Ingredients:
half cup of olive oil;
1 cup dry red wine;
1 teaspoon salt;
1 teaspoon ground black pepper;
1 teaspoon dried oregano;
1 tablespoon dried mint;
1 garlic clove.
Preparation:
Washed lamb cut into small pieces and put in a bowl. Add the meat to the glass of olive oil, a glass of red wine, salt, ground black pepper and dried herbs (oregano, mint). Then put chopped grated garlic cloves, all carefully mixed and allowed the lamb to marinate for 3-4 hours. From the finished roast marinated meat skewers.
As you can see, barbecue marinade for lamb cook simply. On different tastes there are various recipes of pickles. You can use dry red or white wine, yogurt or yogurt, tea brew or sparkling mineral water.
Amazingly simple marinade recipe for barbecue lamb can be prepared on the basis of tea leaves. About 50 grams of tea brew boiling water and give it to infuse until cool, and prior to the acquisition of saturated color. After that, pour brewed tea into small pieces and leave lamb meat to marinate for 2-3 hours.
Only need to remember that not all herbs are suitable for this meat. The best herbs for this barbecue will be garlic, coriander seeds, rosemary, thyme, mint.
Excellent combined with taste of mutton taste of citrus (orange, lemon), and, of course, the traditional barbecue black pepper or chili pepper. The main thing - to cook with pleasure. Enjoy your appetite and success in the culinary field!
